The Ultimate Veggie Sliders

It’s about time I got on board with the Meatless Monday theme. I tend to be a little haphazard in my recipe posts sometimes, forgetting that the first weekday is the perfect day to share a delicious, healthy vegan delight with great make-ahead potential, like these Ultimate Veggie Sliders.

This veggie sliders recipe was shared with us by Amazing Grass for their 5-Day VTOX Challenge. The challenge is a healthier lifestyle kick with tons of informational support, including plant-based recipes, informational articles and even exercises and activities. Note that this recipe is for smaller households, only making 4 veggie sliders – double or triple the recipe for larger crews or if you want to freeze some of the patties for make-ahead meals.

Special Diet Notes: Ultimate Veggie Sliders

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, peanut-free, vegan / plant-based, and vegetarian.

For nut-free, you can substitute your favorite seeds (perhaps even hemp seeds!) for the walnuts.

For strictly soy-free veggie sliders, you can substitute coconut aminos for the vegan worcestershire or soy sauce.

The Ultimate Veggie Sliders

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

Author: Amazing Grass

Serves: 4 sliders

Ingredients

• 1 tablespoon ground flaxseed
• 3 tablespoons water
• 1 to 2 teaspoons olive oil, plus additional for drizzling
• 1 medium shallot, chopped
• 2 garlic cloves, chopped
• Salt, as needed
• Black pepper, as needed
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• Pinch cayenne
• 1 tablespoon vegan Worcestershire, soy sauce or wheat-free tamari
• 1 tablespoon balsamic vinegar
• 1 tablespoon tomato paste or ketchup
• 1 tablespoon grated beet (optional; for color)
• ¼ cup walnuts
• 1 cup black beans, cooked & drained, divided
• ¾ cup cooked red quinoa (can use white), divided
• Toasted whole wheat or gluten free buns
• Toppings of choice (lettuce, red onion, tomato, shredded cabbage, jalapeños)
• Spiced ketchup and / or chipotle vegan mayonnaise (optional)

Instructions

1. In a small bowl, stir flax and water together and let sit and gel for a few minutes.
2. Heat the oil in a medium skillet over medium-low heat. Add the shallot, garlic, a few good pinches of salt and pepper and cook for a few minutes until translucent. Add the dried spices, stir, and cook for 30 seconds more.
3. Add the Worcestershire or soy sauce, balsamic, tomato paste or ketchup, grated beet (if using), walnuts, and ½ cup black beans. Stir and cook for another few minutes and turn the heat off.
4. Let cool slightly, and then add the contents from the pan to a food processor. Add the flax mixture and blend until everything is cohesive. (It does not need to be perfectly smooth).
5. Transfer the mix to a bowl and stir in the remaining ½ cup of black beans (smash them a little as you stir), and ½ cup of the quinoa. Stir until blended, then divide into 4 segments and roll into balls.
6. Place the 4 balls on a plate and sprinkle them with the remaining ¼ cup quinoa. Gently roll them so the quinoa coats the outside of the balls, and then press each in the palm of your hand to form patties.
7. Place the patties on a parchment paper lined plate and chill for 20 minutes.
8. Preheat your oven to 375°F with a metal baking sheet inside.
9. Transfer the parchment paper with your patties onto the pre-heated baking sheet. Drizzle a little olive oil on top and bake for about 15 minutes. Flip and bake for an additional 10-12 minutes until the outside is not mushy.
10. Let cool and serve with fixings of your choice.

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